Tasty Herb Lemon Chicken Soup

Here is my favorite herb lemon chicken soup recipe, with tender chicken breasts, fresh herbs like thyme, dill, and parsley, bright lemon flavor, and orzo pasta in a comforting homemade broth.

This soup is what I make whenever someone in my family is feeling under the weather or when we need something warm and cozy for dinner. The lemon and herbs make it taste so fresh and light, not heavy at all.

What Kind of Chicken Should I Use?

For this soup, boneless, skinless chicken breasts are the easiest option since they cook quickly and shred nicely into the broth. That said, chicken thighs work just as well and actually add a bit more flavor and stay juicier if you accidentally overcook them. You can even use a rotisserie chicken from the store to save time – just shred the meat and add it toward the end of cooking. If you’re using frozen chicken breasts, make sure to thaw them completely before adding them to the soup so they cook evenly with everything else.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Leeks: If you don’t have leeks, use one large yellow onion instead. It’ll give you a similar base flavor without the mild sweetness leeks provide.
• Chicken breasts: Chicken thighs work great here and actually stay more tender during cooking. You can also use a rotisserie chicken – just shred the meat and add it near the end to warm through.
• Orzo: Any small pasta works well in this soup. Try ditalini, small shells, or even broken spaghetti. Rice is another option, though you’ll want to add it earlier since it takes longer to cook.
• Fresh dill: In a pinch, use 1 to 2 tablespoons of dried dill instead, but add it earlier in the cooking process. Fresh parsley also makes a nice substitute if dill isn’t your thing.
• Fresh thyme: Dried thyme works fine – just use 1 teaspoon instead of the tablespoon called for, since dried herbs are more concentrated.
• Lemon juice and zest: This is really the star of the soup, so I’d recommend keeping it. But if you’re in a bind, you could use a bit less and add a splash of white wine vinegar for some brightness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken soup is overcooking the chicken breasts, which turns them dry and stringy – pull them out as soon as they reach 155°F internally, and they’ll stay tender while you finish the rest of the soup.

Don’t skip the step of removing the lemon zest and bay leaves before serving, as biting into either one can be unpleasant and ruin an otherwise perfect bowl of soup.

Adding the orzo too early is another common error that leads to mushy, overcooked pasta, so make sure to add it only after you’ve removed the chicken and give it just 8-10 minutes of cooking time.

For the best flavor, wait until the very end to stir in the lemon juice and fresh dill – adding them while the soup is still simmering will cook off their bright, fresh taste.

What to Serve With Herb Lemon Chicken Soup?

This soup is pretty hearty on its own since it’s loaded with chicken, orzo, and vegetables, but a slice of crusty bread or warm dinner rolls are perfect for soaking up all that lemony broth. I love serving it with a simple side salad dressed with olive oil and a squeeze of lemon to keep the bright, fresh flavors going. If you want something a bit more filling, try pairing it with a cheese board featuring mild cheeses like mozzarella or gouda, along with some crackers and grapes. On cooler days, I’ll sometimes add a warm baguette with butter or garlic bread to make it feel extra cozy.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. Just a heads up – the orzo will soak up more broth as it sits, so you might want to add a splash of chicken broth when you reheat it to get the consistency back.

Freeze: This soup freezes pretty well for up to 3 months, though I’d recommend freezing it before adding the orzo if you can. Pasta can get mushy after freezing, so it’s better to cook fresh orzo and stir it in when you reheat. If the orzo is already in there, it’ll still taste good, just a bit softer.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a little extra broth first since the pasta tends to absorb liquid while sitting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 160-180 g
• Fat: 45-55 g
• Carbohydrates: 140-160 g

Ingredients

• 4 tbsp olive oil
• 4 carrots (cut into 1/2-inch rounds)
• 3 celery stalks (sliced into 1/4-inch crescents)
• 2 leeks (white and light green parts only, sliced into 1/2-inch half-moons)
• 1/2 tsp salt
• 2 cloves garlic (minced)
• 1 tbsp thyme (freshly stripped from the stem for best aroma)
• 4 strips lemon zest
• 1/4 cup lemon juice
• 2 bay leaves
• 4 chicken breasts
• 8 cups chicken broth
• 1 cup orzo
• 1/4 cup dill
• 1/4 cup fresh parsley (chopped)

Step 1: Prepare Mise en Place and Build the Vegetable Base

• 4 tbsp olive oil
• 4 carrots
• 3 celery stalks
• 2 leeks
• 1/2 tsp salt
• 1 tbsp thyme
• 4 strips lemon zest
• 2 bay leaves
• 2 cloves garlic

Cut carrots into 1/2-inch rounds, slice celery into 1/4-inch crescents, and slice leeks (white and light green parts only) into 1/2-inch half-moons.

Mince garlic, strip thyme leaves from stems, and have lemon zest and bay leaves ready.

Heat 4 tablespoons olive oil in a large pot over medium heat, then add the carrots, celery, leeks, and 1/2 teaspoon salt.

Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics—this builds a flavorful foundation for the broth.

Step 2: Simmer Chicken with Aromatics and Broth

• 2 cloves garlic
• 8 cups chicken broth
• 1 tbsp thyme
• 4 strips lemon zest
• 2 bay leaves
• 4 chicken breasts

Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.

Pour in 8 cups chicken broth, then add the thyme, lemon zest, bay leaves, and chicken breasts.

Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F).

I like to use fresh thyme here because the volatile oils are more pronounced than dried, giving the broth a brighter, more herbaceous flavor.

Step 3: Shred Chicken and Add Orzo

• 4 chicken breasts
• 1 cup orzo

Remove the chicken breasts from the pot and set aside to cool slightly.

Once cool enough to handle, shred the meat with two forks, discarding the skin and bones.

Return the pot to a simmer over medium heat and add 1 cup orzo pasta.

Cook for 8-10 minutes until the orzo is tender, stirring occasionally to prevent sticking.

Step 4: Finish the Soup with Fresh Herbs and Lemon

• shredded chicken from Step 3
• 1/4 cup lemon juice
• 1/4 cup dill
• 1/4 cup fresh parsley

Add the shredded chicken back into the pot.

Remove from heat and carefully discard the lemon zest strips and bay leaves (a slotted spoon makes this easier).

Stir in 1/4 cup fresh lemon juice, 1/4 cup dill, and 1/4 cup fresh parsley.

Taste and adjust seasoning as needed.

I find that removing the soup from heat before adding the lemon juice preserves the bright, fresh citrus flavor rather than cooking it into the broth.

Tasty Herb Lemon Chicken Soup

Delicious Tasty Herb Lemon Chicken Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 1700 kcal

Ingredients

  

• 4 tbsp olive oil
• 4 carrots (cut into 1/2-inch rounds)
• 3 celery stalks (sliced into 1/4-inch crescents)
• 2 leeks (white and light green parts only, sliced into 1/2-inch half-moons)
• 1/2 tsp salt
• 2 cloves garlic (minced)
• 1 tbsp thyme (freshly stripped from the stem for best aroma)
• 4 strips lemon zest
• 1/4 cup lemon juice
• 2 bay leaves
• 4 chicken breasts
• 8 cups chicken broth
• 1 cup orzo
• 1/4 cup dill
• 1/4 cup fresh parsley (chopped)

Instructions

 

• Cut carrots into 1/2-inch rounds, slice celery into 1/4-inch crescents, and slice leeks (white and light green parts only) into 1/2-inch half-moons. Mince garlic, strip thyme leaves from stems, and have lemon zest and bay leaves ready. Heat 4 tablespoons olive oil in a large pot over medium heat, then add the carrots, celery, leeks, and 1/2 teaspoon salt. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics—this builds a flavorful foundation for the broth.
• Add the minced garlic to the vegetables and cook for 30 seconds until fragrant. Pour in 8 cups chicken broth, then add the thyme, lemon zest, bay leaves, and chicken breasts. Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F). I like to use fresh thyme here because the volatile oils are more pronounced than dried, giving the broth a brighter, more herbaceous flavor.
• Remove the chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat with two forks, discarding the skin and bones. Return the pot to a simmer over medium heat and add 1 cup orzo pasta. Cook for 8-10 minutes until the orzo is tender, stirring occasionally to prevent sticking.
• Add the shredded chicken back into the pot. Remove from heat and carefully discard the lemon zest strips and bay leaves (a slotted spoon makes this easier). Stir in 1/4 cup fresh lemon juice, 1/4 cup dill, and 1/4 cup fresh parsley. Taste and adjust seasoning as needed. I find that removing the soup from heat before adding the lemon juice preserves the bright, fresh citrus flavor rather than cooking it into the broth.